WATCH: How To Make Adobong Puti

Adobong puti, or adobo sa puti, is basically your usual adobo but without the soy sauce. Almost everything, from the way it's cooked down to the cut of meat is the same, but without the soy sauce. The vinegar thus becomes the star, creating a savory and slightly tangy flavor that you're more familiar with, but without the flavor and color that the soy sauce usually gives the dish. Instead, the saltiness comes from plain salt.

Try it, and you'll see it's still delicious in its own way. It may just become a new favorite type of adobo, too.

Adobong Puti

Takes 1 hour

Makes 6 servings

1/4 cup canola oil

1 kilogram pork, lechon kawali cut, sliced

1 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

2 teaspoons whole peppercorns

8 cloves garlic, lightly smashed

1/2 cup white vinegar

3 cups water, more if needed

4 pieces bay leaves

1

In a large pot over medium heat, heat oil. Add then sear pork pieces until browned. Season pork with salt and pepper. Add garlic and peppercrons, and stir until just heated through.

2

Add vinegar, water, and bay leaves. Bring to a boil, cover, and simmer over low heat for 30 minutes or until pork is tender. Add more water if needed. If desired, simmer the pork, uncovered, to reduce the liquid until thickened. Serve while hot with steamed white or fried garlic rice.